(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites, and this tasty Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette is something I make over and over, especially in the spring when I'm craving salad but summer veggies aren't that good yet.)

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn't use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

Avocados are still kind of a splurge item around here, but I did buy a big bag recently and a few days later I had some left to make this amazing salad. This Avocado, Tomato, Edamame, and Red Onion Salad with Cumin-Lime Vinaigrette is the kind of big-flavor and not-much-fuss salad I could eat for days before I'd ever get tired of it, and luckily there are still a couple of avocados left in the fridge.

To make two servings, first dice one avocado into a plastic bowl, then add 1 T fresh lime juice and stir until avocado pieces are all coated with lime.

Cut cherry or grape tomatoes in half until you have enough to make about a cup of tomatoes. (All these measurements can be adjusted to taste, but I wanted about equal amounts of avocado and tomato.) I also diced red onion, but didn't take a photo of it.

I buy frozen edamame that can be microwaved and then popped out of the pod, and I love them (although I hate all the packaging that comes with this product.) One packet yielded about 3/4 cup shelled edamame. This was the only part of the recipe that was a bit labor-intensive, but it still only took a few minutes to shell the edamame.

For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, andVege-Sal. I was just winging it, but I loved how the dressing turned out. I'm into lots of lime, but if you like it more tame you could add a bit more olive oil.

Cut avocado in half lengthwise, remove pit, and cut avocado into bite sized pieces inside the skin. Then use your fingers or a spoon to remove cut avocado pieces to a plastic bowl. (If you've never cut an avocado using this method, you can read how to cut and peel an avocado at Simply Recipes. Put diced avocado into a plastic or glass bowl and toss with 1 T fresh lime juice, stirring to make sure all the avocado is coated with lime juice. (This keeps the avocado from turning brown while you prep the other ingredients.)

If using frozen edamame, thaw in microwave, then pop edamame out of shells and add to avocados. Cut tomatoes in half and dice red onions and add to avocados.

In small bowl, stir ground cumin, Spike Seasoning, and Vege-Sal into the 2 T lime juice, then whisk in olive oil a little at a time until dressing is emulsified. Pour dressing over avocado mixture, then stir gently to combine. Taste for seasoning, and add more salt or Vege-Sal if desired. This is fantastic served right away. I also had leftovers for lunch that had been in the refrigerator overnight and it was great (even though normally I never refrigerate tomatoes.)

This wonderful salad is a great option for any phase of the South Beach Diet or any low-glycemic eating plan. The highest-carb ingredient here is the edamame, so if you want a salad that's really low in carbs I'd use less edamame and more avocado.

More Salads with Avocados

(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

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I'm guessing in the summer you will add lots of cilantro from your garden, too! This is my kind of salad; because I don't eat raw onion, I will saute mine for a minute or so, and cut back on the oil in the dressing to compensate.

I am looking forward to making this salad! I just read earlier this week on CNN Health, that both avocado and edamame were "heart healthy" foods and I was trying to think of ways to incorporate more of them into our diet. You read my mind!

Hello KalynBeautiful and colourful!I keep all my veggies including avocado's in zipped cool bags in the garden shed, I know it may sound odd, but I've found they keep for ages, I think the temperature is probably similar to my Dad's "cold room" he had when he had his Greengrocer shop, 40 years ago.

Kalyn, this is beautiful! The colours are so vibrant, and I'm deathfully jeaaaalous of the big bags of avocado that are available in Costco! I miss Costco so darned much!! Love the recipe, what a wonderful way to greet the arrival of spring!

This is my kind of salad! Your love for cilantro equals mine love for cumin, so the vinaigrette sounds perfect. I might use cannellini beans instead of edamame, since I usually have them on hand. And thanks for the tip on storage of those precious avocados!

This looks so good! I have just been told by my doctor that I am pre-diabetic, along with some other health problems. He wants me to start the South Beach Diet. I am so glad I found your blog. I will definately be coming back for recipe ideas and other information. THANKS!

I'm going to make this for dinner again tonight with my last 2 avocados from the big bag, so I'm so glad people are liking it. Cakegirl Lorilou, good luck with South Beach. And glad that I could share the avocado storage tip, just wish I knew where I heard it!

I saw a little two-minute blurb on Food Network - Alton Brown used a pasta machine to shell cooked edamame. He just ran them through the machine rollers from underneath to the top, and it popped the edamame right out!

Thanks for the recipe. I just started the South Beach Diet last week and have been loving all the recipes and info on your site. I made this salad for lunch today and it was great! I had some leftover cucumbers I threw in and I thought they complimented the tastes very nicely. One comment was that there was a little too much lime for me - I'll probably cut back a little next time I make it. Thanks!!

This salad looks so great! I just love edamame, and have been looking for new ways to use them. I am able to buy packaged, shelled edamame in the produce section of my market. They are ready to use as is. Definitely going to try this one!

Now I'm overwhelmed with jealousy that Susan gets pre-shelled edamame. I think I'll have to start nagging my store to carry those (especially because I hate the excess packaging on the shelled ones you buy at Costco, even though the quality is good.)

Kalyn! We made this last night for our shabbos (Sabbath) dinner and it was SO GOOD! I made corn tortillas from scratch and we had bean tacos with this on the side. We doubled the recipe, and the two of us finished the entire bowl of avocado salad within 24 hours (oops!) Delicious. This will become a mainstay for us. I improvised on the spices - Using cumin and dried coriander plus a little chili powder, salt and cayenne. (In place of the Spike & Vegesal since we don't have those). Thanks so much.

BtB, So glad you liked it. I love the idea of adding some chili powder and cayenne too for a more Southwest feel.

Andrea, thanks. That means a lot to me! The shrimp and macaroni salad is one of my most-loved dishes for my whole family. That's something I make for every family party, all year round. It's also my 84 year old dad's absolute favorite dish, so I try to make it for him as often as I can.

This looks fabulous - I'm going to make it tonight...I know the mister won't touch it which is fine with me - I'll get to eat it all! Thanks so much for posting this - it's like I found what I was looking for!! xo, Nan

This is absolutely AMAZING, and the colors are fantastic. My favorite salad from now on. As a veggie, i really appreciate it, and i always have a couple avo's on hand. Next time i might swap edamame for chickpeas and see how that goes. This salad changes everything, thanks for posting it!

I absolutely LOVE this salad, i make it at least a couple times a month to bring as a lunch to work... great colors too. Thank you so much for the post! Instead of vege-sel or the other spice (which I don't have) i use chili powder-salt-bbq rub combo, but only about 1/4-1/2 tsp.

I read your recipe yesterday when looking for a salad recipe with avocado. I made it last nightfor eight people and it was a real hit. I put it ona bed of lettuce. I bought the edamame at Trader Joe's as it's already shelled. The only thing I changed was the dressing. I didn't have any spike seasoning so I used the parmesan caesar dressing from Trader Joes becauseI thought it would blend well with the other ingredients. Wonderful!!! Thank you.....Suzanne in Williamsburg, Virginia

I made this for Mother's Day dinner and added black beans, cilantro and a couple tablespoons of sugar. Everyone loved it! Also, I found already shelled edamame at Target, saving a lot of time! Tripled the recipe to feed about 10 as a side dish.

Delicious!! Thank you! This was the perfect accompaniment to the chicken fajita sausages we had for supper with baked sweet potatoes. I've tried a few of your recipes and feel kinda guilty for not thanking you before. Better late then never :)

SAVING CUT-OPEN AVOCADOS : Thanks Kalyn, I'm a fan following you every day. When I don't use an entire avocado, I rinse the left over piece under water for a few seconds, wrap it in paper toweling, secure with cling wrap or in baggie and pop it in the refrigerator. The next day, it is light green and perfect. Then, if I still have any left over, I rinse it again, use clean paper toweling and return it to the fridge. I do keep in the pit just so that part isn't exposed, but could just as easily rinse the cavity area in water. Hope this helps..... Fondly, Amy

Your recipe is just what the doctor ordered today. I am feeling under the weather and the colors look soooo appetizing today. Luckily I have most of the ingredients except edamame. I will try adding pea pods. Thanks Kalyn!

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